This is the easiest mini quiche recipe ever! You could absolutely customize this with additional filling ingredients, herbs, spices, or change up with cheese you use to make these your own. But, this basic recipe is all you need to make a batch of mini quiche for breakfast this weekend.
If you want to double or triple the recipe mini quiche recipe below, these would also be great for a shower or get together.
I have not extensively tested every crescent roll type or brand, but I think most should work just fine in this recipe.
You will need a standard size muffin pan to bake these. The recipe below will yield six, so double it if you want to make a dozen.
Happy baking! xo. Emma
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- 1 package crescent rolls
- 4 eggs
- ⅓ cup milk
- ½ cup shredded cheddar cheese (divided)
- ⅛ teaspoon garlic powder
- salt and pepper
- Lightly butter or spray your muffin pan. Then, use a large circle cookie cutter (or you can do this with a knife or kitchen shears) to cut the crescent rolls into circles and line the pan cups.
- In a medium mixing bowl, whisk together the eggs, milk, 1/4 cup cheese, garlic powder, and a little salt and pepper. Pour this batter into the prepared baking cups.
- Top with the remaining cheese. Bake at 350°F for 20-22 minutes, until the edges of the crust are golden brown.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.